Roasted Red Pepper Dip with Feta and Mint

Directions

Put a colander in the sink and dump in the jar of roasted red peppers. Let peppers drain well, then pat dry with paper towels. While the peppers drain, finely chop the mint. Put red peppers and minced garlic into a food processor and process until peppers are pureed. Add cream cheese, Feta, Greek yogurt, mint, lemon juice, and olive oil and process until well blended. Taste to see if you want to add salt, and process again if you do. Serve dip with raw veggie dippers like celery, sugar snap peas, jicama, or cauliflower, or cooked vegetables like asparagus, green beans, or broccoli for a low-carb appetizer. This is also good as a spread on sandwiches or as a dip for whole-wheat pita bread. The dip will stay good in the refrigerator for several days. Let come to room temperature again when serving.